Episode 10, Season 2 o f Healthy Gourmet.


  • 1 side wild salmon

  • 1 onion, peeled and chopped

  • 1 carrot, peeled and sliced 1/2-inch thick

  • 1 stalk of celery, peeled and sliced 1/2-inch thick

  • 1 head of garlic, halved horizontally

  • 3 sprigs parsley

  • 3 sprigs thyme

  • 1 bay leaf

  • 10 peppercorns

  • 2 teaspoons fennel seed

  • 1 teaspoon coriander seed

  • 1/2 cup white vinegar

  • A few glugs of dry white wine

  • 2 tablespoons coarse salt

  • 2 quarts water


  • 1.

    Prepare the court-bouillon (poaching liquid):

  • 2.

    In a large saucepan bring the water to boil and reduce to simmer.

  • 3.

    Add the onion, carrot, celery, garlic, parsley, thyme, bay leaf, peppercorns, fennel seed, coriander seed, vinegar and wine.

  • 4.

    Season with salt and pepper.

  • 5.

    Cover and simmer for 45 minutes to an hour.

  • 6.

    Place the salmon on the insert of a salmon poaching pot.

  • 7.

    Transfer the court-bouillon into the poaching pot and submerge the salmon into it.

  • 8.

    Ensure the salmon is fully covered.

  • 9.

    Cover and place the poaching pot into the oven at 350 F for 15 minutes.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 117kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 7g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 669mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Calories: 180
Protein: 24.9 g
Fat: 6.2 g
Carbohydrate: 2.9 g
Fiber: 1.0 g
Sodium: 262 mg

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